CAPRESE PESTO PASTA

This week we are learning cook one of my favourite summer meals, pesto pasta! Fresh basil, and creamy burrata and roasted cherry tomatoes, all flavour profiles of a simple caprese salad, but made into a meal form. 
 

SERVES 4

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INGREDIENTS
Serves 4

1 lb short pasta (I like mafalde corta or casarece)
Cracked black pepper
1/2 c Olive oil
2 tbs Butter
6 whole garlic cloves
1 pint cherry tomatoes
1 burrata or buffalo mozzarella
(if you would like to keep it vegetarian or vegan you can either
remove  the cheese or substitute for a vegan cheese)
3 bunches fresh basil 
1/2 cup pine nuts (or sunflower seeds)
1 demi baguette 
1/2 cup freshly grated parmesan cheese 
 

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DIRECTIONS

1. Bring a large pot of water to a boil and season mildly with salt.

2. Cut cherry tomatoes in half, toss with olive oil, salt and pepper and roast in a 425 degree preheated oven, cut side up for 25 minutes. 

3. Toast pine nuts.

4. Cut bread lengthwise and rub with olive oil and cut garlic. Reserve to the side to grill.

5. Blend together basil, parmesan cheese, garlic, pine nuts, olive oil, salt and pepper.

6. Crumble burrata.

7. Grill bread.

8. Cook pasta to al dente and reserve 1 cup of cooking water.

9. Mix the cooked pesto and pasta together, adding in a touch of pasta water until creamy. You may not need the whole cup.

10. Serve in a shallow bowl with burrata spoonfuls on top, roasted cherry tomatoes, grilled bread and fresh basil.